Best 4 Rhubarb Buttermilk Pudding Recipes

Indulge in the delightful flavors of rhubarb and buttermilk in a symphony of sweet and tangy desserts. Experience the classic charm of Rhubarb Buttermilk Pudding, a comforting dish that combines the tartness of rhubarb with the richness of buttermilk, resulting in a creamy and luscious pudding. Discover the perfect balance of flavors in Rhubarb Buttermilk Cake, where a moist and tender cake is crowned with a tangy rhubarb sauce. For a refreshing twist, try the Rhubarb Buttermilk Sorbet, a frozen delight that captures the essence of summer. And for those who enjoy a refreshing beverage, the Rhubarb Buttermilk Smoothie offers a delightful blend of tart and sweet flavors. Each recipe is carefully crafted to highlight the unique characteristics of rhubarb and buttermilk, promising a culinary journey that tantalizes your taste buds.

Here are our top 4 tried and tested recipes!

RHUBARB BUTTERMILK PUDDING

Rhubarb Buttermilk Pudding image

This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream.

Provided by NOLA7

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
½ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup butter
1 cup buttermilk
3 cups chopped rhubarb
1 cup white sugar
2 tablespoons butter
1 pinch ground nutmeg
1 cup boiling water

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt. Mix in 1/4 cup of butter with a fork, or rub between your fingers until it is in small pieces. Stir in the buttermilk just until blended. Spread evenly in the bottom of the prepared pan.
Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. Dot with remaining butter. Sprinkle with nutmeg, then pour boiling water over the whole thing.
Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 53.2 g, Cholesterol 24.1 mg, Fat 9.2 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 5.7 g, Sodium 605.5 mg, Sugar 39.5 g

RHUBARB PUDDING

Rhubarb Pudding image

This is a rhubarb desert like you've never had before. This is the only recipe of it kind that I have ever been able to find. This is truly a treasure. This has been in my family for generations. Please enjoy.

Provided by fclbruss

Categories Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 cups diced rhubarb
1 cup sugar
1 cup flour
1 pinch salt
1 teaspoon baking soda, level
1 cup evaporated milk

Steps:

Preheat oven to 350.
Mix ingredients in large bowl.
Pour into an ungreased 9x9 cake pan.
Bake for 1 hour or until golden brown.
Allow to cool and may be served warm.
Garnish with milk and sprinkled sugar.
Enjoy!
To make a 9x13 pan double recipe.

BUTTERMILK RHUBARB MUFFINS

Buttermilk Rhubarb Muffins image

A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.

Provided by Taste of Home

Time 35m

Yield 16 muffins.

Number Of Ingredients 11

Ingredients

2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb

Steps:

In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

NORWEGIAN RHUBARB PUDDING

Norwegian Rhubarb Pudding image

Make and share this Norwegian Rhubarb Pudding recipe from Food.com.

Provided by Leslie

Categories Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 3/4 cups water
3/4 cup granulated sugar
1 1/2 lbs fresh rhubarb, cut into 1/2-inch pieces
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
2 tablespoons granulated sugar

Steps:

Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
Add rhubarb.
Simmer uncovered until rhubarb is tender, about 10 minutes.
Mix 1/4 cup water and the cornstarch; stir into rhubarb.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in vanilla extract.
Pour into serving bowl or dessert dishes. Cover and refrigerate.
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
Pipe through decorators' tube or spoon onto pudding.

Nutrition Facts : Calories 290, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 22.7, Carbohydrate 39.2, Fiber 2.1, Sugar 30.5, Protein 1.9

### Tips - Fresh rhubarb is the key to a delicious pudding. Choose stalks that are firm and bright red in color. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using. - For a richer pudding, use heavy cream instead of buttermilk. - If you don't have a double boiler, you can create one by simmering water in a saucepan and placing a heatproof bowl over the top. Make sure the bottom of the bowl does not touch the water. - Be careful not to overcook the pudding. It should be thick and creamy, but not too firm. - Serve the pudding warm or cold, with your favorite toppings. ### Conclusion Rhubarb buttermilk pudding is a classic dessert that is easy to make and always a crowd-pleaser. With its creamy texture, tart rhubarb flavor, and simple ingredients, this pudding is sure to become a favorite in your home. Whether you serve it warm or cold, with whipped cream or fresh berries, this pudding is the perfect way to end any meal.